Different types of whisky and Sterling Reserve B10

Sterling Reserve B10

Whisky is a regulated spirit worldwide that has alcoholic content between 40% - 50% abv. There are many types of whiskies available. The different types come from the different raw materials used.

Whisky is made from grains like malted barley, wheat, rye, corn and buckwheat. The two main categories of whisky are the Malt whisky and the Grain whisky. Malt whisky is made from malted barley and Grain whiskies are made from any grain. 

One type of whisky is the Sterling Reserve B10 whisky which is made from Scotch malts and the finest Indian grain spirits. It offers a honeyed, sweetened, fruity, nutty and heathery aroma. It offers a citrus, vanilla, berries and rich oak palate. It has a crisp, lively and smooth finish. 

Malt whisky

This whisky is made from malted barley, yeast, and water. The barley grain is first steeped in water and allowed to germinate. Germination leads to the production of enzymes that convert the start into sugar. Once the grains germinate the process is stopped and the grains are dried.

The barley grains can be dried by using hot air or peat fire. If peat is used then it will impart a smoky aroma to the final output. When peat is burned it gives a fragrant smoke and the phenols in the smoke stick to the surface of the barley grain.

The grains are grounded into coarse flour and mixed with hot water in a vessel called the ‘Mash tun’. Here the starch gets converted to sugars. The resulting liquid mixture is called ‘Wort’. It is drained 2 - 3 times to extract as much of the sugar as possible.

The wort is transferred to the fermentation vessel and yeast is added to it. The fermentation process begins and the sugars are broken down into ethanol and carbon dioxide. The liquid is then distilled to get pure ethanol. A condenser is used to turn the ethanol vapours into liquid.

The alcohol (ethanol) is stored in oak barrels and allowed to mature. Sometimes secondary ageing is done to ‘Finish’ the whisky.

Grain whisky

This whisky can be made by using a selection of cereals. Usually, wheat is used to reduce costs. The grain is grounded into fine flour. This flour is cooked to gelatinise the starch. Once the flour is cooked malted barley is added to it.

The enzymes from the malted barley convert the starch into fermentable sugars. This is called ‘Wort’. Wort is added to a fermenter where yeast is added. The fermentation process converts the sugar into ethanol and carbon dioxide. 

The liquid mixture is distilled to get pure ethanol. The alcohol (ethanol) thus obtained is aged in charred white oak casks for 1 - 2 years. After maturation, it is bottled and packaged.